Monday May 13, 2013
Little chef takes the cake 34-year-old lands award and earns three-day training stint
Sweet success: Tan showing the Chocolate Entrapment cake that won her the Gold Medal Award at the Fonterra Pastry and Pizza Challenge. G HOTEL’s petite pastry chef Tan Kwee Lian proved that good things come in small packages when she won a Gold Medal Award at the Fonterra Pastry and Pizza Challenge 2013 in Kuala Lumpur.
She aced the Pastry Challenge category with her decadent creation, Chocolate Entrapment, and took home RM3,000 along with an exclusive, three-day culinary training stint under celebrated French chef, Jean Francois Arnaud.
The bubbly 34-year-old chef said her multi-layered cake, combining silky smooth chocolate mousse, crumbly bits and delicious ganache, was meant to create a medley of contrasting and complementary tastes and textures.
“I’m thrilled to win the gold award, especially as it is my first. It was an eye-opening experience and I feel privileged to have competed and mingled with some of the best names in the industry.
“I’ve also managed to pick up some new techniques and skills, and that will stand me in good stead as I strive for greater heights,” quipped chef Tan who defeated eight other finalists in the recent event.
She saw the win as her finest achievement, and adds to an impressive list of accolades previously garnered at the Battle of the Chefs Penang in 2007 and 2011, MIBC Challenge 2008, 4th Penang Chef’s Challenge 2010, and Pattaya City Culinary Cup 2010.
Organised for the third time by Fonterra Foodservices, the world’s largest exporter and provider of dairy products, the Fonterra Pastry and Pizza Challenge this year saw 60 hopefuls from various hotels, restaurants and cafes do battle.
Themed ‘French Reminiscent’, the two-day event whittled the field down to 19 finalists – 10 in the pizza category and nine in the pastry category. The finalists dished up Gallic inspired pizzas and cakes for the respective categories.
The contest was aimed at providing a platform for Malaysian chefs to unleash their culinary creativity.
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